Pumpkin and brussel sprouts are probably my favourite vegetables to roast as they develop a deep, rich flavour particularly when drizzled with a good quality, cold pressed, extra virgin olive oil! The carotenoids (potent antioxidants) in these vegetables are made much more available by adding olive oil to them … and they taste better. Brussel sprouts are also an excellent source of sulfurophane, a compound with a number of possible health boosting properties including reducing cancer risk, promoting heart & gut health and keeping your brain healthy. Inspired by Ottolenghi, we have made a few changes but kept the essence of this delicious dish.
Gluten Free, Vegan
We use all organic or biodynamic ingredients
- ½ medium pumpkin (Jap/Kent/QLD blue), washed, seeds removed and cut into thin slices with skin on
- 12 brussel sprouts, sliced into 3-4 pieces each
- 1 tbsp chopped Italian parsley
- 2 tsp cinnamon
- 2 tbsp olive oil
- 2 cloves garlic, peeled & crushed
- 1 tbsp chopped coriander
- 200g coconut yoghurt (or plain yoghurt if preferred)
- 1 -2 tsp chilli sauce
- 1 tsp salt
- 2 tbsp activated pepitas
- Line 2 baking trays with parchment paper.
- Preheat oven to 180°C
- Put pumpkin slices in large bowl, add cinnamon & olive oil and toss together.
- Lay slices of pumpkin on baking tray
- Put brussel sprouts in large bowl, add parsley & olive oil and toss together.
- Lay brussel sprout slices on trays with pumpkin.
- Place trays in oven and roast for around 20 – 25 minutes or until vegetables cooked through.
- Remove from oven and allow to cool a little.
- Mix garlic, chilli sauce, coriander, salt and coconut yoghurt together until smooth.
- Lay vegetables out on large serving dish and top with yoghurt sauce
- Serve warm topped with pepitas and extra coriander.